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bunnielab posted:Here is a question, I love mustard-based bbq sauces but I have never made one I am happy with. Can anyone recommend a good bottled brand for me to try? It's pulled pork season and I need something to get me started. Matouk's calypso sauce is my favourite. It has a great heat from scotch bonnets with a nice sweeet mustardy flavour. I guess it's a caribbean style sauce.
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Jun 18, 2014 01:51
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CommonShore posted:meeeeh on calypso sauce. I've not yet found anything I like it on. I could be biased because when I first tried it I was expecting just a straight scotch bonnet yellow sauce and got smashed in the face with mustard. Well it is, y'know, a mustard-based sauce... like he was asking for recommendations for. That's just the style of sauce in parts of the Caribbean.
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Jun 19, 2014 23:32
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Nigmaetcetera posted:For the last sixth months or so, I've been really enjoying this sauce. I love it on pretty much any non-savory dish, on account of my philistine culinary preferences. It is known to contain unacceptably high levels of lead and pesticides, and I wish to be able to make my own facsimile at home that does not possess these weaknesses. I've googled "habanero sauce recipe" repeatedly, but they're invariably over two-thirds carrots, one-quarter water, and with trace amounts of other ingredients. I just want to know how to make a sauce that tastes like it's angry at me (but not Dave's Gourmet angry at me) but won't cause me permanent plumbism. Any suggestions are appreciated. Thanks, and have a good night. I make a bottle of this garlicky ghost pepper sauce every year. It's mostly fresh habaneros with a few ghost peppers for extra kick but you could just substitute more habaneros for those. I add a couple of canned chipotles to the mix for a nice smoky flavour. It has a great flavour and a few drops are enough on almost anything. I find it tastes best after a couple of weeks in the fridge and will stop settling after a while if you give it a shake regularly. e: I also love yucateca habanero sauce and was sad to hear about the lead levels. my homemade stuff is a pretty good substitute in my opinion. large hands fucked around with this message at 17:15 on Jun 28, 2014 |
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Jun 28, 2014 17:09
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Nigmaetcetera posted:Thanks, going to a gourmet market today and hopefully they'll have fresh or dried ghost chillies and anything else I need for that recipe.. Unfortunately, I'm still gonna be using a bottle of kutbil-ik de habanero in the chili con carne/chili verde hybrid I'm making today, as I'm entering it into an amateur cook-off and was told by one of the judges it would be a shoe-in after she tried it. A few tablespoons won't shut down anyone's kidneys or cause the collapse of the Roman Empire, I figure. No worries if you can't find ghost peppers it would be fine with straight fresh habanero I think. I definitely recommend adding a couple of canned chipotles, though. It really improves the flavour and gives a nice reddish colour too.
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Jul 3, 2014 02:58
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wormil posted:I made this sauce awhile back using 2 habeneros and it was too mild. So I added 4 more and it was still too mild. That's 6 drat habeneros so I don't know if the sauce is just incredibly well balanced or I got some bogus habeneros. The sauce is really good though, just needs to be hotter. 2tsp of seeded habaneros in over 3 cups of other stuff is weak as hell. that recipe will never be hot.
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Nov 13, 2014 06:59
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p-hop posted:
i like all the matouk's sauces but their flambeau sauce is similar to that, mostly scotch bonnet flavor. if you like a mustard/habanero caribbean sauces their Calypso sauce is killer. e: Marie Sharpe's should be similar too
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Jun 5, 2017 17:33
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RisqueBarber posted:I'm doing a pork shoulder this Saturday and wanted to try a new BBQ sauce, something spicy preferable. Do you guys have any favorites? my absolute favorite mustard based bbq sauce from a now closed bbq joint in my town. this recipe makes around a couple of biggish squirt bottles but i put it on everything and it keeps forever in the fridge. if you wanted it hotter throw a few serranos or habs in with the other veggies. Old Yella BBQ Sauce 1 large onion, chopped 2 clove garlic, chopped 2 jalapeno peppers, seeded and roughly chopped 1 cup grainy mustard 2 cup yellow mustard ¾ cup corn syrup ½ cup molasses 1 tsp cayenne pepper 2 Tbsp Worcestershire sauce 1 tsp kosher salt 1 tsp pepper 1. Heat a small pan over low heat. Add onion, garlic, and jalapenos; cover and cook for 10 minutes, or until vegetables are fork-tender. 2. Transfer contents to a food processor and purée until smooth. 3. Cool to room temperature, then whisk in grainy mustard, yellow mustard, corn syrup, molasses, 1 teaspoon of cayenne, Worcestershire sauce, remaining kosher salt, and pepper. Set sauce aside until plating
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Jun 6, 2017 17:32
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Bertrand Hustle posted:I found Nando's peri-peri sauce at my local supermarket and I kinda want to try duplicating that style of sauce because it was just that good, and the bottle was way too small. I put it on everything. This recipe worked well for me, although i used fresh Thai chilis because i can't find birds eye chilis locally
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Nov 11, 2017 17:47
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